Ingredients Jump to Instructions ↓

  1. 4 large potatoes, finely chopped

  2. 1 cup cauliflower florets

  3. 1 carrot, finely chopped

  4. 1/2 cup fresh green peas

  5. 2 tablespoons vegetable oil

  6. 1 large onion, chopped

  7. 1 teaspoon cumin seed

  8. 1 teaspoon black mustard seed

  9. 2 whole bay leaves

  10. 4 green chile peppers, chopped

  11. 3 cloves garlic, chopped

  12. 2 teaspoons minced fresh ginger root

  13. 1 teaspoon ground cumin

  14. 1 teaspoon curry powder

  15. 1/2 teaspoon chili powder

  16. cilantro leaves for garnish

Instructions Jump to Ingredients ↑

  1. Place the potatoes, cauliflower florets, carrot, and peas into a microwave-safe bowl, cover with plastic wrap, and microwave on High until the vegetables are very hot and starting to soften, about 2 minutes. Remove the plastic wrap, and drain the vegetables in a colander.

  2. Place the vegetable oil in a large skillet, and heat over medium heat. Cook and stir the onion until it turns golden, about 10 minutes, and stir in the cumin seed, black mustard seed, and bay leaves. Cook and stir until the seeds begin to sputter, about 30 seconds, and then add the green chiles, garlic, and ginger. Cook and stir until the garlic begins to brown, about 1 minute.

  3. Stir in the ground cumin, curry powder, and chili powder, and then add the partially cooked potatoes, cauliflower, carrot, and peas. Cook and stir until the vegetables are tender and coated with spices, about 30 minutes. Sprinkle with cilantro leaves.


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